Log in to your account
Create your account
Reset password
Please check your email for instructions on how to reset your password.
10 Servings
45 Minutes
Allergens
An absolutely decadent finale!!
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place all crust ingredients in a mixing bowl and beat until combined.
Grease a 9-inch (23-cm) round springform pan (or use a disposable pan). Spread the batter on the bottom of the pan. Bake for 20 minutes. Remove from oven and allow to cool.
Beat the pareve whipping cream to soft peaks. Add the instant vanilla pudding and pareve milk. Beat until combined and stiffer peaks form. Add the nougat powder and shredded halva. Beat until combined. Spread the ice cream over the cake crust. Freeze.
Garnish with chocolate-covered nougat pieces. Sprinkle with nougat chips and drizzle with melted chocolate.
Styling: Rivky Kleiman
Photography: Hudi Greenburger
Third layer? Hi, this recipe looks heaven and I would like to try it.
However, judging from the picture, it seems like there’s another layer of something creamy in between the crust and ice cream…
Is that my imagination, or is there really something missing from the recipe?
Thanks!
I can see what you are saying, but if the recipe doesn’t have an extra layer, I think it should be fine.
Not as expected Firstly there is no recipe for the sauce in between the layers in the picture and also when I served it the crust was rock solid, like a frozen cake… I hope it works out better for others
We apologize this was too hard to cut. In the future with ice cream cakes sometimes they need to be left out 20-30 minutes before serving so that they are not as frozen and can be cut.
Hi, we reached out to Rivky to ask her your question. She said there is no middle layer, it’s just the way the brownie looks in the picture. The brownie should not be overbaked and she recommends to allow it to soften slightly. If you prefer you can do a Graham cracker crust too, which is thinner.